Sweet Peas and Saffron

meal prep recipes for busy people

Egg Roll in a Bowl

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This egg roll in a bowl is the perfect low carb lunch for you! With only 7 g net carbs, this recipe has broccoli cole slaw, ground pork, and a delicious Asian sauce.

Friends, I’m ready. Ready for that healthy New Years reset. How about you? If you’re starting to think about getting back into a meal prep routine, today’s egg roll in a bowl is perfect for you!

egg roll in a bowl in a frying pan

Disclaimer: this post was sponsored by Mann’s. Thank you for supporting the brands that I love!

I used Mann’s Broccoli Cole Slaw in this egg roll in a bowl, and it really cuts the prep time down! Full of veggies including broccoli stems, cabbage, and carrots, this slaw is perfect for meal prep because it can hold up for several days in the sauce.

Not only that, but Mann’s Broccoli Cole Slaw is so good for you, rich in Vitamins A and C, contains fibre and iron, and is low in carbs.

You can find Mann’s Broccoli Cole Slaw in the produce department in grocery stores across the US and Canada, and you can find more recipes to use it on their website!

Don’t forget to pin this post to save it for later!

We love this egg roll in a bowl because

  • you can have it prepped and ready in under 20 minutes
  • it’s low carb and gluten-free, but filling and satisfying
  • it works perfectly for meal prep

a hand holding the broccoli cole slaw for the egg roll in a bowl recipe

How to make this egg roll in a bowl recipe

Thanks to Mann’s Broccoli Cole Slaw, the prep time on this egg roll in a bowl recipe is spent shaking together your sauce, chopping your ginger and mincing your garlic.

  • combine soy (or liquid aminos), honey (or monk fruit sweetner) and apple cider vinegar and shake to combine.
  • cook ground pork (you can swap for ground turkey or ground beef as well!)
  • make a space in the middle and sautee the garlic and ginger in the sesame oil
  • add the sauce, then the bag of Mann’s Broccoli Cole Slaw
  • cook for 3 minutes, until slaw is *slightly* wilted

Sprinkle with sesame seeds and chopped green onion and enjoy!

Need a visual of this process? Watch the video below to see exactly how I prepped my Egg Roll in a Bowl Recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

 

low carb egg roll in a bowl portioned out into meal prep containers

Can I swap the ground pork? Yes! Swap for any type of ground meat. I also tried with ground turkey and it was great.

How long does this low carb egg roll in a bowl last for? You can store this in the fridge for up to 4 days or the freezer for up to 3 months.

Do you reheat this low carb egg roll in a bowl or eat it cold? You could do either but I prefer it warmed.

close up of the egg roll in a bowl in meal prep container

Tips & equipment for low carb egg roll in a bowl

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4.92 from 12 votes

Egg Roll in a Bowl

Course: Dinner, Lunch
Cuisine: Chinese
Keyword: low carb, meal prep, pork
Calories: 320kcal
Author: Denise
Servings: 4
This egg roll in a bowl is the perfect low carb lunch for you! With only 7 g net carbs, this recipe has broccoli cole slaw, ground pork, and a delicious Asian sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 lb ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger (finely grated)
  • 3 cloves garlic (minced)
  • 12 oz Mann's Broccoli Cole Slaw (340 g; 1 bag)
  • 1/4 cup liquid soy seasoning (AKA: Bragg's liquid aminos. Can swap for low sodium soy sauce)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon monk fruit sweetener (or 2 tablespoons maple syrup/honey if you are not low carb)

Optional garnishes

  • 1 tablespoon sesame seeds
  • 2 tablespoons green onions

Instructions

  • Heat a nonstick pan over medium heat.
  • Add the pork, and cook, breaking it up with a spatula, until it is cooked through and no longer pink. Drain if there is excess grease in the pan.
  • Make a space in the middle of the pan and add the sesame oil, ginger and garlic. Cook for one minute.
  • Add the bag of cole slaw and cook for 3 more minutes, stirring frequently.
  • While slaw is cooking, shake together the soy seasoning, apple cider vinegar and monk fruit sweetener. Pour it evenly over the pan and toss to coat.
  • Sprinkle with sesame seeds (optional) and green onions and enjoy.

Storage

  • Portion out into 2-cup capacity storage containers and store for up to 4 days in the fridge.
  • Enjoy cold or heated through.

Notes

*nutritional info does not include optional garnishes

Nutrition

Serving: 1bowl (1/4 of the batch) | Calories: 320kcal | Carbohydrates: 9g | Protein: 23g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 1045mg | Potassium: 535mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 81.3mg | Calcium: 80mg | Iron: 2mg

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Comments

  1. Nathaniel

    5 stars
    Im a full time – 40 hour a week body technician and cook for my family. I have 4 kids , all under the age of 7; planning meals can be a huge challenge. I have been reading over your website for tips and tricks on how to meal prep and I am just in awe! Thank you for sharing your knowledge and skills.

    I am blessed just to be able to know this site. 👍🏻

    Reply

    • Denise

      Nathaniel, thank you so much for your kind words. You sure have a lot on your plate, and I hope that my recipes + tips are making life a bit easier. Let me know if you have any questions!

      Reply

  3. Judy

    I am the only one at home that will eat something like this is it possible to freeze some portions? Thank you for the good recipes

    Reply

  5. Annie

    There are no words for how much we love this recipe—I’ve made it with ground chicken and ground turkey, countless times. Thank you SO much for sharing it with the world!
    Tonight, I made this in 10 minutes (for real, I timed myself). Cranked the heat up to high to warm the pan while I gathered the ingredients (I use ginger in a tube and pre-chopped garlic, I use to judge but it’s such a timesaver, shrug). Tossed in the chicken, turned the heat down and followed the instructions.
    We like to top with crispy wonton strips. Sometimes I double the slaw and we get 6 1-cup lunches.
    I’m just an awe over this quick and DELICIOUS recipe! Thank you!

    Reply

  6. erica bessette

    5 stars
    i’ve made this twice now. i use ground white meat chicken, cruciferous crunch from trader joe’s and skip the sugar. i’ve added frozen green beans, mushrooms, daikon and scallion. perfect for work lunches

    Reply

  7. Heather Russell

    5 stars
    One of the first recipes I tried from Sweet Peas and Saffron, absolutely love it! We prefer savory, so I reduce or omit the sweetener and added crushed red pepper. I’ve probably made this a dozen times now – with turkey, pork, ground beef – using the broccoli slaw, or frozen veggies or shredded Brussels sprouts. Using the veggie shortcuts the whole meal comes together in 30 minutes or less. We serve with rice or on its own.

    Reply

  8. Colleen

    5 stars
    This is a staple in my home. I have to make double batches of it. My duaghter’s Friend comes over every Sunday with her containers and I have to make enough for me and my family and her. This is the best recipe (outside of the curried chicken).

    Reply

  9. Kim Fiorucci

    4 stars
    One of my family’s favorite recipes! It is quick and simple to prepare. The crunchy wrapper strips add just the perfect textural element! One of our favorite Pinterest Finds!

    Reply

  11. Cassandra

    5 stars
    Absolutely delicious. Everyone had extra and fought over the leftovers. Add extra garlic and ginger – can’t go wrong!

    Reply

  13. Melissa Pack

    5 stars
    Great recipe! I substituted the pork with veggie sausage to make this dish vegetarian. The flavor was delish! I loved how simple it was to make. Will definitely make this one again. Thanks for sharing!

    Reply

  14. Cindy J Bryant

    5 stars
    I tried this recipe, but I substituted the ground pork with ground beef 80/20, and instead of soy sauce I used the coconut aminos. It turned out a total success and a new favorite on what my family now calls ‘Wasabi Wednesday.’ Thanks for the recipe.

    Reply

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